Chicken caesar rice paper roll

Prep 25 min

Makes 6

Chef, Ricardo shares his delicious Caesar dressing recipe to pair with a simple chicken rice paper wrap.

1 1/2 cups (2 slices)

white bread, diced

1 tbsp

canola oil

4 cups

romaine lettuce, thinly sliced

1 1/4 cups

cooked chicken, shredded

3 slices

cooked bacon, chopped

6 paper wrappers

round rice

egg, yolk

1 tbsp

lemon, juice

1 cloves

garlic, finely chopped

3/4 cup

canola oil

2 tsp

paste anchovy

1 tsp

capers, chopped

3/4 cup

Parmigiano-Reggiano cheese, finely grated

In a non-stick skillet over medium-high heat, brown the bread in the oil. Let the croutons cool.
In a large bowl, combine the lettuce, chicken, bacon and croutons. Toss the salad with half of the Caesar dressing.
In a shallow dish of hot water, soak one sheet of rice paper at a time for a few seconds or until softened. Remove from the water. Drain and place on a work surface.
Spoon cup of salad onto the bottom third of the rice paper. Fold both sides of the sheet toward the centre. Tightly roll to enclose the filling.
Cover the roll with a damp cloth and continue with the remaining ingredients.
Serve with the remaining Caesar dressing.

In a bowl, whisk together the egg yolk, lemon juice and garlic.
Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking constantly.
Add the capers, anchovy paste and Parmesan. Lightly season with salt and pepper. Set aside.